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Taco Spiced Roasted Potatoes (Oil Free!)

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Learn how to make the most delicious Taco Spiced Roasted Potatoes Oil-free with homemade taco seasoning! These are so rich in flavor, mildly spicy and so tender with slightly crispy edges. They are the perfect side for dipping into your favorite sauce or stuffing into tacos or vegan Mexican burrito bowls!

bowl of taco spices next to pan of roasted potatoes

TACO SPICED ROASTED POTATOES

I shared these Taco Spiced Roasted Potatoes in my Instagram stories that I made for dinner this week and received a ton of messages asking for the recipe, so here you go! I created these on the fly for tacos that night and omg, they turned out so delicious, perfect texture and the most amazing flavor. I created a taco seasoning on the fly for these potatoes and it was magically delicious.

So, basically, if you are looking for a way to spice up taco night, burrito night, a vegan Mexican bowl or just to shove some delicious taco-spiced potatoes in your mouth, this is the recipe to do it. They are amazing in the tacos, mixed with corn, black beans and I drizzled them with my homemade Poblano Pepper Cream Sauce on top of it all. SO GOOD.

INGREDIENTS NEEDED

  • Red or yellow skinned potatoes
  • Chili powder: This is the standard American chili powder, which is a blend of different spices, not a habanero type of spice. You can use store-bought or my homemade blend.
  • Ground cumin
  • Chili powder
  • Garlic powder
  • Onion powder
  • Dried oregano
  • Coconut sugar
  • Smoked paprika

taco spice ingredients in jars next to bowl of spices

HOW TO MAKE TACO SPICED ROASTED POTATOES

Step 1: Combine all of the taco seasonings in a bowl and whisk well.

mixed spices in wood bowl

Step 2: Coat the peeled potatoes with 1 1/2 tablespoons (2 tablespoons for more spicy) of the taco seasoning mix and add the salt and mix well with your hands, tossing repeatedly, until evenly coated.

raw potatoestossed with spices in wood bowl

Step 3: Spread onto a pan lined with parchment paper evenly so they aren’t overlapping.

prebaked taco spiced potatoes on pan

Step 4: Bake at 400°F for 25-30 minutes until well browned and crispy edges.

roasted potatoes on pan of parchment paper

WAYS TO SERVE THESE TACO MEXICAN  POTATOES

Dipping Sauce: I love, loved these dipped into my Poblano Pepper Cream Sauce.

Tacos: I’ve also served them inside tacos with black beans, corn, vegan cheese and drizzle of poblano pepper cream sauce on top of the tacos.

Burritos:They’d also be amazing stuffed inside burritos.

Vegan Mexican bowls: Spice up a Mexican Burrito Bowl by adding these potatoes!

fork with potato on it dipping into poblano sauce

MORE VEGAN MEXICAN RECIPES

  • Cheesy Mexican Tortilla Bake
  • 30 Minute Mexican Chili
  • Mexican Tahini Sauce and Sweet Potatoes
  • Easy Vegan Mexican Cheese (6 ingredients!)

*This post contains affiliate links. See my full disclosure policy here.

If you make this recipe,  be sure to leave feedback below and share your pic on Instagram or Facebook and tag me @thevegan8 #thevegan8!

roasted potatoes on pan of parchment paper

Taco Spiced Roasted Potatoes (Oil Free!)

Brandi Doming
Learn how to make the most delicious Taco Spiced Roasted Potatoes Oil-free with homemade taco seasoning! These are so rich in flavor, mildly spicy and so tender with slightly crispy edges. They are the perfect side for dipping into your favorite sauce or stuffing into tacos or vegan Mexican burrito bowls!
5 from 6 votes
Print Recipe Pin Recipe
Course Side Dish
Cuisine Gluten-free, Mexican, Vegan
Yields 3 -4 servings

Ingredients

TACO SEASONING

  • 2 tablespoons standard American chili powder (Store-bought or my homemade blend. Make sure it doesn't have added salt.)
  • 1 teaspoon ground cumin
  • teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon coconut sugar (secret ingredient that enhances the overall spices!)
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon chipotle chile powder (adds another layer of smoky and spicy) optional

FOR THE POTATOES

  • 2 pounds red or gold skinned potatoes, peeled and diced into 1/2 inch pieces
  • 1 1/2 tablespoons of the above spice mix (use 2 for spicier potatoes)
  • 1 teaspoon fine sea salt

Instructions
 

  • Preheat an oven to 400°F and line a sheet pan with parchment paper.
  • Combine the taco spices into a small bowl and whisk very well until thoroughly mixed.
  • Make sure your potatoes are diced in the similar sizes so they bake evenly. 1/2 inch pieces bake beautifully and get cirspy edges. Add the peeled potatoes to a large bowl. Add 1 1/2 tablespoons of the taco seasoning (use 2 tablespoons for spicier potatoes) and add the salt as well. You will have extra seasoning leftover.
  • Use your hands to toss the potatoes repeatedly until all are very well and thoroughly coated.
  • Spread the potatoes out evenly onto the prepared pan, making sure they aren't overlapping.
  • Bake on the middle rack for 25-30 minutes until very well browned and the edges are crispy. Eat right away. I love, loved these dipped into my Poblano Pepper Cream Sauce, but have also eaten them inside tacos with black beans, corn, vegan cheese and drizzle of poblano pepper cream sauce on top of the tacos. They'd also be amazing in burritos or Mexican burrito bowls.
Tried this recipe?Tag @thevegan8brandi on Instagram and use tag #thevegan8!
Keyword mexican potatoes, roast potatoes without oil, roasted potatoes no oil, taco potatoes recipe, taco spiced potatoes

 

 

Filed Under: Appetizers, Nut Free, Potatoes/Rice, Sides Tagged With: Potatoes, Sides, Spicy, taco

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Comments

  1. Shruthi

    May 2, 2020 at 9:13 pm

    5 stars
    These were so good! We had them with tofu scramble and toast and it was Soo perfect. Perfect addition to our weekend brunch. I bet they’d be delicious in a burrito or bowl.

    Reply
    • brandi.doming@yahoo.com

      May 4, 2020 at 9:58 pm

      So happy to hear that Shruthi!

      Reply
  2. mary

    May 3, 2020 at 1:34 am

    Oh these sounds SO good! My family LOVES potatoes so these will be perfect:)

    Reply
    • brandi.doming@yahoo.com

      May 4, 2020 at 9:58 pm

      awesome, enjoy Mary!

      Reply
  3. Gretchen

    May 3, 2020 at 1:48 pm

    I can’t have nightshades. Could I use sweet potatoes instead?

    Reply
    • brandi.doming@yahoo.com

      May 4, 2020 at 9:59 pm

      Sure! Follow this cooking method here for the sweet potatoes. https://thevegan8.com/mexican-tahini-sweet-potatoes/

      Reply
  4. Mandy

    May 6, 2020 at 3:32 am

    5 stars
    Brandi!! These were wonderful! Added them to our taco bowls with brown rice, roasted chickpeas, and sauteed kale…the only thing missing was your delicious poblano cream sauce! The potatoes were seasoned perfectly with just the right amount of heat, and I’m excited to have extra seasoning leftover! In the middle of preparing the seasoning, I noticed there wasn’t a teaspoon measurement for the onion powder, so I just assumed it was 1 teaspoon 🙂 I loved the addition of coconut sugar! I know we’ll be making these potatoes again soon, but I can’t wait to use the seasoning on other things! Hope you and your family are doing well!

    Reply
    • brandi.doming@yahoo.com

      May 11, 2020 at 9:54 pm

      Yay Mandy! Thank you so much my friend for making them and letting me know! Your bowls sound fantastic and so delicious! Oops, will fix the onion powder measurement! Yes, the best tacos I’ve ever had have a very, very mild hint of sweetness, so the touch of sugar really makes it the best flavor! Thank you! Hope you are well!

      Reply
  5. Julie

    May 11, 2020 at 5:22 pm

    5 stars
    Oh wow! These were fantastic. The spice blend was just right We had these on the side of a kale/salad bowl, served with your Poblano Pepper Cream Sauce. This will definitely be on a regular rotation at our house!

    Reply
    • brandi.doming@yahoo.com

      May 11, 2020 at 8:32 pm

      So very happy to hear that Julie, thank you!

      Reply
  6. Heather

    August 6, 2020 at 5:06 am

    5 stars
    Brilliant AGAIN!!! Brandi you’ve saved my life over and over again in this summer heat! I had been hesitating to turn my oven on long enough to roast anything because it’s been so hot here in Utah, but I just couldn’t wait any longer! The spice blend is delish, the timing just right. I put these in your vegan breakfast burritos (although I ate them for dinner) with your lemon cream sauce. Heaven in a tortilla!!!

    Reply
    • brandi.doming@yahoo.com

      August 10, 2020 at 6:42 am

      Aww yay Heather! That makes me so happy to hear! Love that you added them to the breakfast burritos recipe and with the lemon cream sauce, I’m drooling reading all of that, haha!

      Reply
  7. Shanna

    January 18, 2021 at 6:54 pm

    5 stars
    We had this last night with roasted soy curls and collards. DELICIOUS. We inhaled it all. A definite keeper and top of our list.

    Reply
    • brandi.doming@yahoo.com

      January 18, 2021 at 9:47 pm

      Wonderful Shanna! Thanks for the awesome review!

      Reply
  8. Cat

    January 24, 2021 at 9:32 pm

    Is there a substitute for the coconut sugar you would recommend? It’s the only thing I’m missing.

    Reply
    • brandi.doming@yahoo.com

      January 24, 2021 at 10:01 pm

      Regular sugar is fine! Let me know after you try them!

      Reply
  9. lindsay

    July 22, 2021 at 3:04 am

    5 stars
    I was skeptical about potato tacos. Absolutely delicious. These were amazing as taco filling but would have equally great as a bowl. Thank you very much for sharing this recipe.

    Reply
  10. Cyd Notter

    April 7, 2022 at 6:51 am

    Curious to know if these would work in an Instant Pot?

    Reply
    • Cyd Notter

      April 7, 2022 at 6:51 am

      Ooops – I meant an air fryer!

      Reply
      • brandi.doming@yahoo.com

        April 8, 2022 at 11:34 am

        I think so, I don’t own one so I’m not sure on the time, but I think air fryer cooks a few minutes quicker!

        Reply
  11. Bill

    January 14, 2023 at 6:05 pm

    I haven’t done them yet but I’ll slightly modify your recipe by leaving the skins on and tossing them in pure olive oil and using some leftover taco seasoning I have. In order to lower the starch I’m going to soak them for several hours. But these will make a great side dish thank you for sharing

    Reply

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I'm Brandi, creator of this vegan blog and cookbook author of The Vegan 8 Cookbook. The majority of my recipes focus on 8 ingredients or less, not counting salt, pepper or water. I love to create health-focused recipes, using whole foods to improve fitness and muscle-building, with the occasional comfort meal thrown in there! I'm an expert on oil-free cooking and baking! read more →

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